摘要：近年来，果蔬汁成为发酵类主要代表产品之一。发酵果蔬汁通过对果蔬发酵, 最大限度地保留水果营养, 有独特的发酵果蔬风味，同时, 发酵还会产生大量的益生菌代谢物, 有助于改善肠道环境和提高人体免疫能力。本课题通过对嗜酸乳杆菌(ATCC 4356)、植物乳杆菌(CGMCC 0847)、鼠李糖乳杆菌(ATCC 53103)、干酪乳杆菌(CGMCC NO.08283)等4株益生菌在发酵果汁中中的活菌数、pH、滴定酸度的变化，用电子鼻、气相色谱-质谱法（GC-MS）对发酵过程中产生的风味物质进行定性定量分析，建立高效液相色谱法（HPLC）测定发酵果汁中有机酸含量的变化。上述实验结果表明四株菌在果汁中达到发酵终点的时间有明显差异，其中鼠李糖乳杆菌和植物乳杆菌在发酵过程中生长速度快，发酵到终点时间分别为48、50小时。通过气相色谱质法可明显看出嗜酸乳杆菌发酵产生的物质最多，高达73种，主要有2-甲基-1-丁醇、芳樟醇、丁酸乙酯和2-甲基丁酸乙酯等。四株菌对发酵果汁中有机酸的影响不同，其中苹果酸含量显著减少，乳酸、丙酮酸、乙酸增加，其中干酪乳杆菌样品中苹果酸浓度明显低于其他样品，乳酸含量最高，乙酸明显低于乳酸，嗜酸乳杆菌样品中丙酮酸浓度比样品中最高，可看出嗜酸乳杆菌产丙酮酸能力较强，植物乳杆菌样品和鼠李糖乳杆菌样品各有机酸含量和对照组差异较小。该研究有助于分析不同益生菌对于发酵果汁的差异，为更好地促进益生菌发酵果汁的风味和口感提供理论依据。

关键字：乳酸菌；发酵果汁；电子鼻；气相色谱质谱法；高效液相色谱法

Growth characteristics of probiotics in fermented juice and its effect on flavor

Abstract: In recent years, fruit and vegetable juice has become one of the mainrepresentative products of fermentation. Fermented fruit and vegetable juices maximize the retention of fruit nutrition through fruit and vegetable fermentation, and have unique flavors of fermented fruits and vegetables. At the same time, fermentation produces a large number of probiotic metabolites, which helps to improve the intestinal environment and improve human immunity. In this study, four probiotics, including Lactobacillus acidopHilus (ATCC 4356), Lactobacillus plantarum (CGMCC 0847), Lactobacillus rhamnosus (ATCC 53103) and Lactobacillus casei (CGMCC NO. 08283), were used in the fermented juice. The number of viable cells, pH, and titration acidity were determined. Electronic cigarettes  

and gas chromatography-mass spectrometry (GC-MS) were used to qualitatively and quantitatively analyze the flavor substances produced during the fermentation process. HPLC was used to determine the fermentation conditions. Changes in organic acid content in fruit juices. The above experimental results showed that the time for the four strains to reach the end point of fermentation in the juice was significantly different. Among them, the growth rate of Lactobacillus rhamnosus and Lactobacillus plantarum was fast during the fermentation, and the fermentation time was 48 and 50 hours respectively. By gas chromatograpHy, it can be clearly seen that there are up to 73 substances produced by the fermentation of Lactobacillus acidophilus, mainly 2-methyl-1-butanol, linalool, ethyl butyrate and 2-methylbutyric acid. Ethyl, etc. Four strains had different effects on the organic acids in the fermented fruit juice. Among them, malic acid content was significantly reduced, and lactic acid, pyruvic acid, and acetic acid were increased. The concentration of malic acid in Lactobacillus casei samples was significantly lower than that of other samples. The highest lactic acid content and the lowest acetic acid content were observed. In lactic acid, the concentration of pyruvic acid in Lactobacillus acidophilus samples was higher than that in the samples. It can be seen that Lactobacillus acidophilus has strong pyruvic acid production. The contents of organic acids in Lactobacillus plantarum samples and Lactobacillus rhamnosus samples are different from those in the control group. Smaller. The study helps to analyze the differences between different probiotics for fermented juices, and provides a theoretical basis for better promoting the flavor and mouthfeel of probiotic fermented juices.